6/26/22, 3:55 PM Semolina Coconut Cake with Sugared Rose Petals - Maureen Abood

SEMOLINA COCONUT CAKE WITH SUGARED ROSE

PETALS
SERVINGS: 10
AUTHOR: MAUREEN ABOOD

Semolina cakes are traditional in Lebanon and throughout the Middle East. This one is soaked in
simple syrup scented with flower waters, and is my version of a wonderful cake made by my friend
Suzy at The Mediteranean Dish. For the decoration, I was inspired by the beautiful rose cake at
Saveur. Be sure to use unsprayed roses, or any unsprayed edible flower. Alternatively, decorate the
cake with just the toasted coconut. Serve small pieces with strong coffee--this is a very sweet cake!

INGREDIENTS INSTRUCTIONS
1. Make the sugared rose petals ahead so they can dry for at
FOR THE ROSE PETALS:
least one hour. Whisk the egg white in a small bowl until it
Petals of two unsprayed
is frothy. Place the superfine sugar in a small bowl. Use a
roses
pastry brush to lightly but thoroughly coat a rose petal with
1 egg white
the frothed egg white. Be sure to cover the edges
1 cup superfine sugar
completely. Dredge the petal in the sugar, gently shaking
FOR THE CAKE: off extra sugar. Place the petal on a parchment lined sheet
10 tablespoons 10 pan. Repeat this with all of the rose petals and set them
tablespoons unsalted aside to dry.
butter, melted (I like
2. Preheat the oven to 350 degrees. Butter a 9-inch
cultured butter for this,
springform pan, and line the bottom with parchment. In a
such as Plugra)
large mixing bowl, mix the sugar, salt and yogurt with a
1 cup granulated sugar
large spoon. Stir in the semolina, ½ cup of the coconut,
1/2 teaspoon kosher salt
baking powder, milk, and melted butter, continuing to stir
1 cup unsweetened full-fat
until combined.
yogurt
1 cup fine semolina 3. Scrape the batter into the prepared pan, and bake for

(semolina flour) about 45 minutes, or until golden. Then place the pan
under the broiler for just a few seconds, until the top is
1 cup coarse semolina
(farina, or Cream of Wheat) deep golden brown (take care; it can burn easily).

1/2 cup desiccated
coconut, toasted, plus ½
cup for garnish
1/3 cup whole milk
1 teaspoon baking powder
FOR THE SIMPLE SYRUP:
1 1/2 cups granulated
sugar
3/4 cup water
1 tablespoon lemon juice
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4. Make the simple syrup while the cake is baking. In a
medium saucepan, combine the water and sugar over
medium high heat. Bring to a boil, then reduce the heat to
simmer for 5 minutes. Remove the pan from the heat and
stir in the lemon juice and flower waters. Cool the syrup to
room temperature; this can be done swiftly by placing the
pan in an ice water bath.
5. When the cake comes out of the oven, slowly pour the cool
syrup over the hot cake, allowing the syrup to absorb
completely. Cool for at least one hour before unmolding
the cake from the pan.
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6/26/22, 3:55 PM Semolina Coconut Cake with Sugared Rose Petals - Maureen Abood

2 teaspoons orange 6. Transfer the cake to a serving platter. Arrange the sugared
blossom water rose petals on the cake to form a flower shape, starting
1 teaspoon rose water with an outer circle of petals, then and interior circle of
petals overlapping the outer circle, and a couple of petals in
the middle.
7. Dust the petals and the perimeter of the cake with the
remaining toasted coconut. Serve slices of cake at room
temperature.

This recipe is from https://www.maureenabood.com! Also visit http://www.maureenaboodmarket.com for Lebanese ingredients and
tools to love.

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